RU2466546C1 - "alinka" processed cheese product composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains hard rennet cheese, low-fat cheese, dry defatted cow milk, cream, dairy butter, a cheese-melting salt, a filler, drinking water, sour cream. The cheese-melting salt is represented by "Fonakon"; the filler is represented by the following milled berries: sea-buckthorn, honeysuckle berries and currants at a ratio of 4:1:1.

EFFECT: invention allows to enhance biological value and organoleptic indices and impart functional properties to the product.

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Description

The invention relates to the dairy industry and can be used in the manufacture of products with functional properties.

A known composition for the production of processed cheese "Alexander", which consists of a milk-protein base - fat cottage cheese, butter, skim milk powder, cream, a structuring agent for processed cheese, filler and water [Patent No. 2125374 RU, IPC A23C 19/084] .

The disadvantages of this cheese are that it does not provide the proper preventive action of cheese, and also it is not sufficiently enriched with trace elements, vitamins, amino acids.

The closest in technical essence to the proposed composition is a composition for cream cheese, containing rennet hard cheese, low-fat cheese, butter, cow's skimmed milk powder, cream, a mixture of sodium tripolyphosphate and trisodium sodium pyrophosphate, filler - seaweed and drinking water [Patent No. 2010531 RU, IPC A23C 19/068].

The disadvantages of this composition for processed cheese are low biological value, lack of functional properties, low organoleptic characteristics.

The technical result consists in increasing the biological value and organoleptic characteristics, giving the product functional properties.

The technical result is achieved in that the composition for the processed cheese product includes rennet hard cheese, nonfat cheese, cow skimmed milk, cream, butter, drinking water, sour cream, filler - crushed berries: sea buckthorn, honeysuckle and currants in a ratio of 4: 1: 1, salt-melter "Fonacon", drinking water, in the following ratio of components, wt.%:

Hard rennet cheese 30.0-40.0 Low fat cheese 5.0-10.0 Skimmed milk powder 2.0-15.0 Cream 4.0-9.0 Butter 9.0-13.0 Salt-melter "Phonacon" 2.5-4.0 Sour cream 10.5-12.0 Filling: shredded sea buckthorn berries, 2.0-2.5 currants, honeysuckles in a ratio of 4: 1: 1 Drinking water rest

Introduction to the composition as a filler of crushed berries: sea buckthorn, honeysuckle and currant in a ratio of 4: 1: 1 gives the product increased biological value, functional properties, as well as a pleasant specific taste and aroma.

Adding less than 2.0% to the composition as a filler of crushed berries will not sufficiently enrich the product with the necessary vitamins and microelements, adding more than 2.5% will give the product a too bright color.

The introduction of the salt-melter “Fonacon” as a structure-forming agent for processed cheeses gives the product a delicate plastic consistency due to its high calcium-absorbing ability, which is the first and prerequisite for processed cheeses when decalcifying casein micelles, which increases the organoleptic properties of cheese.

Adding less than 2.5% of the Fonacon salt-melter to the composition will not give the product a specificity for the processed cheese product, adding more than 4.0% will give the product a too greasy consistency.

Introduction to the composition of sour cream as a starter culture increases the taste of the cheese, slows down the oxidative and microbiological spoilage of the product, and provides high organoleptic properties of the cheese.

The introduction of sour cream in the composition of less than 10.5% does not contribute to giving a delicate consistency, and more than 12.0% gives the product a rich sour-milk taste and smell, which negatively affects the consumer properties of the product.

Table 1 shows examples of formulations of compositions for processed cheese product "Alinka".

Table 1 Formulations of Processed Cheese Product Compositions Components The recipe, wt.% one 2 3 Hard rennet cheese 30,0 35.0 40,0 Low fat cheese 5,0 7.0 10.0 Skimmed milk powder 2.0 10.0 15.0 Cream 4.0 6.0 9.0 Butter 9.0 11.0 13.0 Salt-melter "Phonacon" 2.5 3.0 4.0 Sour cream 10.5 11.5 12.0 Filling: crushed berries in a ratio of 4: 1: 1 2.0 2.2 2.5 Drinking water rest

The composition for processed cheese according to the claimed composition is prepared as follows: a small amount of butter is placed on the bottom of the boiler to avoid burning; then, crushed hard cheese, low-fat cheese, cow's skimmed milk powder, cream, the Fonakon salt-melting solution, drinking water are placed in a melting pot; the mixture is thoroughly mixed with a mechanical stirrer and heated to a temperature of 70 ± 5 ° C. After the mixture melts well, the remaining amount of butter, sour cream according to the recipe are introduced and they are worked in without steam. The berries of sea buckthorn, honeysuckle and currant in a ratio of 4: 1: 1 are crushed and introduced into the molten cheese mass, followed by stirring and raising the temperature to 85 ± 5 ° C. The molten cheese mass is packaged in a hot state.

Table 2 shows the organoleptic characteristics of the processed cheese product "Alinka" according to the proposed recipe.

table 2 Organoleptic characteristics of processed cheese product Organoleptic indicators Recipe Characterization one 2 3 Taste and smell The smell is pleasant cheese, sour milk Consistency Homogeneous, pasty spotting, with chopped pieces of berries Color Uniform throughout the mass, partial filler inclusions

The analysis of organoleptic indicators showed that the processed cheese product "Alinka", obtained according to the claimed composition, has a pleasant taste and smell, spreading pasty consistency.

Table 3 shows the chemical composition and physico-chemical characteristics of the processed cheese product obtained by the proposed composition.

Table 3 Physico-chemical characteristics of the processed cheese product The name of indicators Characteristic Recipe 1 Recipe 2 Recipe 3 Mass fraction of protein,% eighteen eighteen eighteen Mass fraction of fat,% thirty thirty thirty Mass fraction of moisture, not more than% 40 40 40 Energy value, kcal 420 405 410

The analysis of physical and chemical indicators for the proposed composition of the processed cheese product showed that the product has high biological and nutritional value, functional properties.

The proposed composition of processed cheese product "Alinka" allows to obtain a product with functional properties. The obtained processed cheese product according to the claimed composition has a high biological value, a preventive effect due to the introduction of crushed berries: sea buckthorn, honeysuckle and currant in a ratio of 4: 1: 1, allowing to remove heavy metal salts from the body, enrich the product with vitamins and amino acids. The addition of components such as: crushed berries, sour cream, the melting salt "Phonacon", allows you to give the finished product high organoleptic characteristics.

Thus, the processed cheese product “Alinka”, obtained by the proposed composition, allows you to use it in mass nutrition, enrich the diet with a vitamin-mineral complex and increase the body's resistance to negative environmental factors.

The proposed composition for the production of processed cheese product "Alinka" was tested in laboratory conditions at the department "Equipment of the dairy industry enterprises" of the faculty of technology of milk and dairy products Federal State Educational Institution of Higher Professional Education of the Omsk State Agrarian University and the Central Educational and Scientific Laboratory of Agrarian and Technological Research of the Omsk State Agrarian University .

Claims (1)

Composition for a processed cheese product containing rennet hard cheese, low-fat cheese, cow skimmed milk powder, cream, butter, melting salt, filler, drinking water, characterized in that the composition additionally contains sour cream, use Phonacon as a melting salt ", Filler: crushed berries of sea buckthorn, honeysuckle and currant with a ratio of 4: 1: 1 in the following ratio of ingredients, wt.%:
Hard rennet cheese 30.0-40.0 Low fat cheese 5.0-10.0 Skimmed milk powder 2.0-15.0 Cream 4.0-9.0 Butter 9.0-13.0 Salt-melter "Phonacon" 2.5-4.0 Sour cream 10.5-12.0 Filling: crushed berries sea-buckthorn, honeysuckle and currant at a ratio of 4: 1: 1 2.0-2.5 Drinking water Rest